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Method Prep:15min › Cook:10min › Ready in:25min
Heat the butter in a large pan. Gently fry onion and garlic until soft, do not brown.
Add bay leaf, wine, parsley and mussels. Cook for 5 to 6 minutes, stirring occasionally, and replace lid.
Whilst mussels are cooking cook pasta as directed on the pack. (Use any pasta shape you like.)
Drain pasta and serve into bowls. Discard any unopened mussels. Using a large slotted spoon divide mussels into bowls on top of the pasta leaving the juices in the pan.
Add the cream to the pan juices and bring to the boil, season with salt and pepper then pour over the mussels and pasta.
Serve with garlic bread and an extra bowl to put the shells in.
This is a family favourite of ours. I add the pasta to soak up all the lovely juices and make it a more filling meal. If you can't buy fresh mussels or you don't like the shells you could use frozen mussel meat, just make sure to defrost properly first. Enjoy